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Ingredients
Serves: 4

1 (100g) white fish fillet, sliced

1/2 teaspoon rice wine

soy sauce to taste

1 spring onion, finely chopped, divided

1 (1.5cm) piece fresh ginger, grated, divided

1 litre chicken stock

200ml water

1/2 teaspoon cornflour, dissolved in 2 teaspoons water

1 cucumber, peeled and thinly sliced

100g enoki mushrooms, roots removed and discarded

salt to taste

ground white pepper to taste

sesame oil to taste

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DirectionsPreparation:15min › Cook:15min › Ready in:30min

Combine the fish with rice wine, soy sauce and half of the spring onion and ginger in a microwave-safe dish. Microwave for about 3 minutes on medium power. Use a fork to cut the fish into small pieces.

Bring the chicken stock and water to the boil in a stock pot. Add the fish and remaining ginger and bring back to the boil.

Add the cornflour slurry and stir well. Stir in the cucumber and mushrooms and cook for an additional 1-2 minutes.

Season with salt, pepper and sesame oil. Garnish with the remaining spring onions and serve.